FDSC 57503 — Engineering Principles of Food Processing
Fundamentals of processing engineering (units, mass, energy balance, steam properties); fluid dynamics (fluid flow, rheology, energy equation, intro to pumps); heat transfer (modes of heat transfer, steady/unsteady state, heat exchangers); mass transfer (concepts and diffusion coefficient), Food Processing applications (Dehydration, Evaporation, Refrigeration, Freezing, Mixing, Physical separations) and Sustainability Topics in Food Engineering (water treatment and reuse strategies, clean energy strategies, waste management in food processing). Corequisite: Lab component. Prerequisite: MATH 12003 , PHYS 20103 , and PHYS 20101 . (Typically offered: Spring Even Years)
Prerequisites: MATH 12003, PHYS 20103, PHYS 20101